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cast iron vs aluminum

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kingbrutis

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So I want to get more involved in DO cooking. I borrowed my bosses cast iron with legs(table also). Seems like that is the only way to go. Everything we cooked turned out perfect. So, can you experinced guys give me some insight? Looking on the net, seems like on some things there is little difference between a regular pot with a lid and a "dutch oven".
#1 - November 07, 2009, 05:05:38 pm
KCBS Judge #53780

bearbonez

  • Karma: 9
 Not a dutch oven pro or anything, but not gettin the question. Like using an aluminum stock pot or ??
 For making chicken fried steaks, beans, taters, cobbler, biscuits, etc. only cast iron will do. You don't get the even distribution and temp control with aluminum. Imagine aluminum will leave food sticking too. But I know for a afct making dutch oven recipes in an aluminum pot will only result in food that is burnt on the outside and raw in the middle. It'd be like trying to bbq in an incinerator.
#2 - November 17, 2009, 06:39:02 pm
David "Bear" Nunley

Mark

  • Karma: 23
I agree. Only cast iron gives you that even heat...plus a daily dose of an important mineral...or whatever the heck ion is! ;D
#3 - November 17, 2009, 07:08:12 pm
Mark Motta
Meatier Creator

kingbrutis

  • Karma: 0
OK, wasnt sure. I have only cooked with olde cast iron. Was thinking I could move to a lighter weight. Guess not. Thanks Joe
#4 - November 17, 2009, 07:27:03 pm
KCBS Judge #53780

n2dabluebbq

  • Karma: 2
ok so here is my question about cast iron..... what way do ya'll prefer as far as seasoning your skillets/pots?
#5 - November 17, 2009, 07:39:36 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

jmcrig

Rub it down with bacon grease and throw it in the oven at 200 for four hours.
#6 - November 17, 2009, 07:43:29 pm

Tek465

  • Karma: 0
There's nothing wrong with the Aluminum dutch ovens, I've been to plenty of Scout jamboree's and Father's & son outings to witness first hand at what they can do in skilled hands. The secret is not using much bottom heat; put most of your coals on top and around the outside edges.

As for seasoning iron, I like to use the High heat method. Put a light coat of oil and bake it at 500 until it stops smoking, then repeat. It gives you a true black pot instead of a sickly brown one.

 http://www.melindalee.com/Cast-Iron.html
#7 - November 17, 2009, 09:13:54 pm

jmcrig

Haven't had that problem with any of my skillets or Dutch Ovens. Of course they were well seasoned long before I was born. They came from my grandmother. I'm guessing the Thirties.
#8 - November 17, 2009, 09:33:02 pm

Mark

  • Karma: 23
I understand that a lot of cast iron aficionados poke around Goodwill and such in pursuit of old dutch ovens. Anyone had any luck with this?
#9 - November 17, 2009, 11:04:48 pm
Mark Motta
Meatier Creator

n2dabluebbq

  • Karma: 2
i poked around there yesterday but couldn't find anything. must be like ebay and Cl, you have to go there oftern to catch the thing you're looking for.

and btw ya''l thanks for the link and tips. i will read through the link and come up with a way to season this old pan.
#10 - November 17, 2009, 11:34:23 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

KidCurry

  • Karma: 1

As for seasoning iron, I like to use the High heat method. Put a light coat of oil and bake it at 500 until it stops smoking, then repeat. It gives you a true black pot instead of a sickly brown one.

 http://www.melindalee.com/Cast-Iron.html

AMEN...i do it in my weber gasser.
#11 - November 18, 2009, 08:56:28 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

bearbonez

  • Karma: 9
AMEN...i do it in my weber gasser.
Same for me. Just seasoned the big skillet. My frying pan is an heirloom...that thing would need a grinder to take off that patina.
 Never seen an aluminum dutch oven,,was thinking was askin about a pot. I ain't got skills down with cast iron ovens yet. be a spell before I attempt anything in aluminum..less I am makin homemade charcoal.
#12 - November 18, 2009, 05:54:44 pm
David "Bear" Nunley

skou

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Here's the trick I've found out for UNseasoning castiron.  Put it in a campfire.  Right in there, and get it glowing hot.  I'll probably keep my weber kettle, just to un-season my 15 inch Lodge frying pan.

You can also put it in your oven, if your oven has a self-cleaning cycle.

3, 12 inch Lodge, and a 15 inch one.  (I should get a griddle, because I only use the big one for pancakes.)

steve
#13 - November 22, 2009, 10:01:33 pm
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

Quiggs

  • Karma: 3
Definitely do it outside in your gasser, the smoke will chase you out of the house with the wife right behind screaming "what were you thinkin'?" if you try to season inside..  I used olive oil for a change and man did it work great right out of the box!! Nice patina inside and out....
#14 - November 23, 2009, 08:41:59 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Crash

  • Karma: 20
Definitely do it outside in your gasser, the smoke will chase you out of the house with the wife right behind screaming "what were you thinkin'?" if you try to season inside.. 

Speaking from experience Dave?  :D
#15 - November 23, 2009, 08:44:19 pm
I love animals.  They're delicious!
VRM Pit Crew

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